Ingredients:
For the Salad:
- 4 cups sourdough bread, cut into 1-inch cubes
- 3 large ripe tomatoes, cut into wedges
- 1 cucumber, sliced into thin rounds (peeled if preferred)
- 1 red onion, thinly sliced
- 1 bell pepper (red, yellow, or orange), cut into strips or diced
- 1 cup fresh basil leaves, torn
- 1/2 cup pitted Kalamata or black olives (optional)
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar (or balsamic vinegar for a sweeter flavor)
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- `Salt and freshly ground black pepper, to taste
Instructions:
- Prepare the Bread:
- Preheat oven to 375°F. Spread the sourdough cubes on a baking sheet and drizzle with olive oil. Toss to coat and bake for 10–15 minutes until golden and crisp. Let cool.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper until emulsified.
- Assemble the Salad:
- In a large bowl, combine the tomatoes, cucumber, red onion, bell pepper, basil leaves, and olives (if using). Add the toasted sourdough cubes.
- Toss and Rest:
- Pour the dressing over the salad and toss gently to coat evenly. Allow the salad to rest for 15–20 minutes to let the bread absorb the juices and flavors.
- Serve:
- Serve at room temperature, garnished with extra basil leaves if desired.
Tips:
- Add a protein like grilled chicken, shrimp, or mozzarella for a heartier meal.
- Use heirloom tomatoes for a more colorful and flavorful salad.
- If your sourdough is quite fresh, let it sit out for a day to firm up before toasting.